Or well, not really a recipe with accurate measurements, it is more like a rough sketch. As I mentioned in the previous post there’s not really any recipes for this type of cake, it is all up to you and how you want it.

The only thing that is common in all recipes is that the fillings need to be creamy, and that it is best served the day after layering it up. To allow the bread to soak up some of the moist from the filling, simply because they taste better then.

This is a blog that will hold my recipies, my thoughts on others recipies and thoughts on wines I've tasted.

Updating might not be done very frequent, but there will be new posts every now and then. I do like to cook, it's just not always I write down how I did.

A small word of advice though, since I never measure anything and therefor all amounts are estimations, if they seem odd, take less and taste before adding more

Remember, the path to success in the kitchen often goes through failing. Meaning don't be afraid to mess up a sauce, dare do an experiment sometimes. Yes, they can cost a bit, both time and money, but often experimenting and daring to try new combinations is what gets you success.